Grilled Citrus-marinated Chicken, Hot Sauce Recipe
Make Grilled Citrus-marinated Chicken, Hot Sauce Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade & Chicken
Hot Sauce
To Finish & Serve
Method
Marinade & Chicken
- 1
Prepare the marinade
In a large bowl, whisk together orange juice, lime juice, olive oil, soy sauce, honey, minced garlic, grated ginger, ground cumin, smoked paprika, kosher salt, and black pepper until honey is dissolved and mixture is uniform.
- 2
Marinate the chicken
Pat the chicken pieces dry with paper towels. Place chicken in a large resealable bag or shallow dish and pour the marinade over, ensuring all pieces are coated. Seal or cover, then refrigerate for at least 2 hours and up to 8 hours (overnight will intensify flavor but avoid more than 12 hours with citrus to prevent texture breakdown). Turn the bag or stir occasionally so marinade distributes evenly.
- 3
Bring to room temperature
Remove chicken from refrigerator 30 minutes before cooking to come to near room temperature; reserve the marinade for a momentary baste if desired, but do not use marinade that contacted raw chicken unless boiled (see note).
Grilling & Basting
- 4
- 5
Sear chicken
Place chicken skin-side down on the hottest part of the grill. Sear 4–6 minutes without moving until skin is nicely browned and releases from the grate. If using boneless breasts, reduce sear time to 2–3 minutes per side.
- 6
Move to indirect heat and cook through
After searing, move chicken to a cooler part of the grill (indirect heat). Close the lid and cook until internal temperature reaches 165°F (74°C) for breasts or thighs (if you prefer 170–175°F for well-done thighs), about 12–20 minutes depending on size. Flip once halfway through cooking for even browning. If using a grill with temperature zones, maintain the lid closed to retain heat.
- 7
Optional: Use reserved marinade safely
If you reserved marinade that has contacted raw chicken, bring it to a rolling boil for at least 1–2 minutes in a small saucepan to kill bacteria, then use as a baste in the last 2–3 minutes of cooking. Do not baste earlier or use raw marinade.
Hot Sauce
- 8
Make the hot sauce glaze
In a small bowl, whisk together the hot sauce, melted butter, lime zest, honey, red pepper flakes (if using), and salt until fully emulsified. Taste and adjust sweetness or salt to balance heat and acidity.
- 9
To Finish & Serve
- 10
Rest the chicken
Transfer grilled chicken to a clean plate and tent loosely with foil. Let rest for 5–8 minutes to allow juices to redistribute.
- 11
Garnish and serve
Sprinkle chopped cilantro over the chicken, serve with lime wedges alongside for squeezing, and present any remaining hot sauce glaze on the side. Serve hot, with sides of your choice (rice, salad, or grilled vegetables).